Easy Weeknight Chicken Ramen

Preparation

10

Minutes

Total Time

30

minutes

Serves

4

Portions

Ingredients
Preparation

4Maple Leaf Prime^® Boneless, Skinless Chicken Breast
2tbsp butter
2cloves garlic, minced
2tbsp ginger
4tbsp soy sauce
2Lchicken broth
4packs Dried Ramen Noodles, cooked
4medium eggs, fried over medium
½cup carrot, peeled and Julienne style
Salt and pepper

Season the chicken with salt, pepper, and vegetable oil.
Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
Add chicken broth to the pot, cover, and bring to a boil.
Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
Transfer the chicken to a plate and slice the chicken into thin slices.
Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
Top with carrots and scallions and serve immediately.

Add some toppings to your Ramen!
– Jalapeno
– Scallions
– Green peppers
– Mushrooms

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Tasty Za’atar Chicken Dinner

Preparation

5

Minutes

Total Time

35

minutes

Serves

4

Portions

Ingredients
Preparation

4Maple Leaf Prime^® Boneless, Skinless Chicken Breast
3tbsp za’atar spice blend
¼cup olive oil
1tbsp lime juice
3tsp salt
2cups cauliflower florets
1cup red onion, sliced
2cloves garlic, minced

Preheat oven to 425°F.
In a small bowl, combine the olive oil, za’atar spice blend, lime juice, and salt. Separate mixture into four equal parts.
Coat the chicken breast with half of the mixture and place on a baking sheet.
Combine the cauliflower florets and red onion with ¼ of the za’atar mixture and add to baking sheet.
Place the baking sheet on the center rack for 25-30 minutes, or until an internal temperature of 165°F is reached. Vegetables should be golden and caramelized.
Drizzle the chicken with remaining ¼ za’atar mixture that was set aside and serve immediately.

Serve with hummus or tahini sauce.

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Prime RWA Whole Chicken Gumbo

Preparation

15

Minutes

Total Time

60

minutes

Serves

4

Portions

Pantry Check!

You can find all these ingredients in your home!

Ingredients
Preparation

1Maple Leaf Prime^® Raised Without Antibiotics Whole Chicken
1(375g) pkg Maple Leaf^® Natural Original Smoked Sausage, diced
5tbsp butter
1cup red onion, diced
1cup red peppers, diced
1cup celery, diced
½cup tomato, diced
2cloves garlic, minced
1tbsp paprika
1tbsp cajun seasoning
4cups chicken stock
3tbsp all-purpose flour
3tbsp extra virgin olive oil
Salt and Pepper

Preheat oven to 400°F. Spray roasting dish with cooking oil and set aside.
Season chicken with salt and pepper. Place chicken into roasting dish and drizzle 3 tablespoon of olive oil over top.
Roast chicken on center rack of the oven for 45 minutes until deep golden brown and cooked to an internal temperature of 165°F.
Meanwhile, melt butter in a Dutch oven or Stockpot and whisk in the flour and mix until a nutty aroma is achieved. (Do not stop whisking or the mixture will burn).
Add the red onion, red pepper, celery, and tomato and continue cooking until the vegetables begin to soften.
Add the sausage and stir for 1 minute to combine.
Stir in garlic, paprika, cajun seasoning and cook for 1 minute, stirring constantly and scrapping any brown bits on the bottom of the pot.
Slowly add the chicken stock and stir to combine. Simmer for 10 minutes until the sauce thickens. Taste and adjust seasoning as desired.
Remove the chicken from the pan and serve with the sauce.

Garnish with parsley and serve with rice. Add Okra to the sauce for a true gumbo taste!

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Tangy Pomegranate Chicken

Preparation

5

Minutes

Total Time

50

Minutes

Serves

4

Portions

Ingredients
Preparation

1Maple Leaf Prime^® Raised Without Antibiotics Whole Chicken
1medium red onion
½tsp dried thyme
2tsp salt
1tsp pepper
2tbsp olive oil
Glaze:
½cup pomegranate juice
2tbsp lime juice
¼cup brown sugar
1tbsp apple cider vinegar
1tsp honey
2cloves garlic, minced
Garnish:
1orange
½cup pomegranate

Preheat the oven to 375°F.
Insert the onion inside the chicken cavity.
Thoroughly mix the olive, salt, pepper, and thyme together. Evenly pour mixture over chicken.
Roast chicken for 45 minutes.
Meanwhile, in a saucepan stir in all ingredients of the glaze and bring to a boil over medium heat. Stir occasionally and reduce to ¾ of its original size and set aside.
Halfway through the cook time, baste the chicken with the glaze and baste again at 40 minutes. Chicken should be a deep golden brown colour and cooked to an internal temperature of 165°F.
Allow to rest a few minutes before carving.

Serve with orange slices and pomegranate for a decorative look – and squeeze orange over chicken for an added tangy taste!

If the chicken is browning too quickly, cover loosely with tin foil and remove for the last 10 to 15 minutes of cook time.